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Strawberry Danish

Strawberry Danish
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This Strawberry Danish recipe features a flaky, buttery pastry filled with a sweet and tangy homemade strawberry filling. Perfect for breakfast, brunch, or dessert, it combines simple pantry ingredients with easy steps to create a bakery-quality treat you’ll love to share.

Ingredients

Scale

For the Dough

  • 2 1/2 cups all-purpose flour, cold
  • 1 tsp granulated sugar (plus a pinch for dough)
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1/2 cup cold water

For the Strawberry Filling

  • 2 cups fresh strawberries, washed and diced
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water (for dissolving cornstarch)

For Assembly

  • 1 egg, beaten (for egg wash)
  • Powdered sugar glaze (optional): 1/2 cup powdered sugar, 1-2 tsp lemon juice

Instructions

  1. Prepare the Dough: Combine 2 1/2 cups cold all-purpose flour, a pinch of sugar, and 1 cup cold unsalted butter cubed. Use a pastry cutter or fingers to work the butter into pea-sized lumps. Gradually add 1/2 cup cold water, mixing gently until dough just comes together. Avoid overworking. Wrap in plastic and chill at least 30 minutes.
  2. Make the Strawberry Filling: While dough chills, wash and dice strawberries. In a saucepan, mix strawberries with 1/3 cup granulated sugar, 1 tbsp lemon juice, and cornstarch dissolved in 2 tbsp water. Cook over medium heat, stirring constantly until thick and jam-like. Cool completely.
  3. Roll Out and Shape the Pastry: On a floured surface, roll chilled dough into a 12×9 inch rectangle. Fold into thirds like a letter, rotate, and roll again. Repeat folding and rolling two more times for layers. Cut into 4×4 inch squares for individual pastries.
  4. Assemble the Strawberry Danish: Place a spoonful of cooled strawberry filling in center of each dough square. Fold or twist corners toward center or form pinwheels. Brush exposed pastry with beaten egg for golden finish.
  5. Bake Until Golden: Preheat oven to 375°F (190°C). Place pastries on parchment-lined baking sheet spaced apart. Bake 20-25 minutes until deep golden and puffed. Cool slightly before glazing or serving.

Notes

  • Keep ingredients cold to create flaky layers.
  • Chill dough after mixing and laminating for best texture.
  • Use ripe but firm fresh strawberries for optimal filling consistency.
  • Don’t overfill to prevent sogginess.
  • Brush egg wash thoroughly for a shiny, golden finish.

Nutrition

Keywords: Strawberry Danish, flaky pastry, strawberry filling, breakfast pastry, brunch dessert

Find it online: https://mealsbylina.com/strawberry-danish/